This rich, creamy gingerbread cheesecake combines the warming flavors of cinnamon, ginger, nutmeg and cloves with sweet molasses. This decadent cheesecake has a spiced graham cracker crust, a billowy topping of whipped cream, and a generous drizzling of salted caramel sauce. Both the crust and filling for this easy cheesecake recipe can be made in the food processor.

I first made a gin and gingerbread version of this festive, flavorful gingerbread cheesecake recipe for an English gin company. I've updated it here without the alcohol - it's simply too good not to share!
This dessert mixes the tang of cream cheese with a blend of warm, holiday spices and dark molasses in a rich and creamy cheesecake. The easy graham cracker crust is flavored with gingerbread spices and briefly baked to ensure it stays crisp.
I love this recipe because the entire cheesecake is made in a food processor, both crust and filling (although you can also make the filling with a mixer). The blade of the food processor blends the filling until silky smooth, with much less risk of incorporating air. This helps ensure a satiny texture and lowers the chances of a cracked cheesecake.
This would be a perfect cheesecake for Thanksgiving or Christmas, or just because you want a decadent and richly flavored dessert with dark sweetness and cozy, warming spices.
If you like cheesecake, you'll also enjoy my dark and citrusy chocolate orange cheesecake and this bright and fruity strawberry eton mess cheescake. I also have several no bake cheesecake recipes!
You can explore the entire collection of cake recipes here - there's an incredibly flavorful Polish gingerbread loaf cake that's perfect for the holidays.
And for gingerbread lovers, you'll want to check out my chocolate gingerbread cookies and triple ginger molasses cookies, too!
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Ingredients
CRUST INGREDIENT NOTES
- Graham crackers - The graham crackers are ground finely in a food processor. When possible, weigh your graham crackers for best accuracy as sheet sizes vary by brand.
- Unsalted butter - The butter is melted to bind the graham cracker crumbs and spices.
- Brown sugar - Brown sugar adds caramel flavor to the crust.
- Spices - Ground ginger, cinnamon, cloves and nutmeg add warming flavor to echo the gingerbread filling.
GINGERBREAD CHEESECAKE NOTES
- Cream cheese - Have your cream cheese at room temperature so that it is easy to mix.
- Brown sugar - Brown sugar deepens the color of the cheesecake and adds more caramel and molasses flavor.
- Molasses - Molasses provides that familiar warm, sweet, smoky flavor that is associated with gingerbread.
- Sour cream - Sour cream helps soften the cream cheese and provides richness and moisture content. I use full fat sour cream.
- Spices - Ground cinnamon, ginger, nutmeg and cloves add the warming spice flavors of gingerbread.
- Large eggs - Have your eggs at room temperature. If you forget, place them in a bowl of hot water for about 5 minutes. I like to beat the eggs together before adding them to the cheesecake. This helps them blend into the batter faster and reduces the risk of incorporating extra air.
SALTED CARAMEL SAUCE AND WHIPPED CREAM NOTES
- Heavy whipping cream - Warming the whipping cream prior to adding to the caramel sauce helps keep the sugar from seizing. For the whipped cream topping, however, the whipping cream should be well chilled.
* See recipe card for full list of ingredients and quantities.
Instructions
Learn how to make gingerbread cheesecake! These photos provide visual cues. Detailed instructions are included in the recipe card.
CRUST AND FILLING
Line the base of a 9 inch (23cm) springform pan with a circle of parchment paper. Wrap the exterior (base and sides) of the pan with aluminum foil to prevent water entering the pan during baking.
Add graham crackers, brown sugar and spices to bowl of a food processor.
Pulse until uniformly ground into fine crumbs.
Add melted butter and pulse to combine.
Dump into springform pan and press firmly into base. Do not press up the sides. Place pan into freezer for 10 minutes to chill. Bake crust for 12 minutes. Set aside to cool.
To the bowl of a food processor, add the cream cheese, sugars, molasses and spices. Blend well, stopping the machine a few times to scrape down the sides and ensure the cream cheese is incorporating well.
Add sour cream. Pulse until well combined, scraping down the bowl to ensure ingredients are well mixed together.
Add eggs, mixing just until blended. Do not overmix.
Pour cheesecake filling onto graham cracker base. Rap the cheesecake firmly on the counter several times to pop air bubbles that may have formed during mixing.
Place cheesecake directly into hot water bath and bake per instructions.
When done, cheesecake should still be slightly wobbly in center third. Place on a rack to cool completely. When cool, cover springform pan with foil and refrigerate for at least 3 hours, but preferably overnight.
SALTED CARAMEL SAUCE
In a large heavy saucepan, melt butter over medium heat. Add sugar and whisk until completely incorporated.
Cook over medium heat, stirring frequently, until sugar mixture dissolves. It may look white and curdled as it begins to melt. Continue to stir.
As the sugar begins to darken, the butter may want to separate. Keep stirring. Continue to stir as the mixture thickens, bubbles, and the color reaches a deep copper brown, like a penny. Keep it on the heat until it just begins to smoke - then quickly remove from heat.
Whisking constantly, slowly pour the cream into the hot sugar mixture. Be careful as it will sizzle and foam at the beginning. Continue to whisk until the cream is completely incorporated and the sauce is smooth. Be patient – this often takes a few minutes. If any of the sugar seizes, place back over low heat and continue stirring until it melts again. When smooth, remove from heat.
Add the vanilla and sea salt to the caramel and stir well to incorporate. Set salted caramel aside to cool. For topping the cheesecake, the caramel should be cool enough to touch comfortably but still warm enough to pour smoothly from a spoon.
WHIPPED CREAM
Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Add sugar and vanilla. Whip the cream until medium-firm peaks appear and cream holds its shape.
Scoop onto chilled cheesecake and swirl decoratively with the back of a spoon. Drizzle caramel sauce onto the whipped cream topped cheesecake and serve immediately.
Hints: Make sure your cream cheese and sour cream are at room temperature prior to making the gingerbread cheesecake filling. This will ensure that they blend well without lumps.
Substitutions
Graham crackers - If you are overseas and don't have access to graham crackers, I recommend substituting an equal amount of Biscoff cookies for the gingerbread cheesecake crust. They have a similar flavor profile to graham crackers, and will create finer crumbs than digestive biscuits.
Cream Cheese - If you prefer, you can make a lighter cheesecake by substituting American Neufchatel cheese in place of full fat cream cheese.
Sour cream - If you don't have sour cream, you can substitute Greek yogurt. I recommend full fat Greek yogurt, but any will do in a pinch.
Note that lower fat dairy substitutions will reduce the fat content and increase the water content of the cheesecake. If you freeze the cheesecake, the texture may be impacted.
Variations
If you'd like to try a different twist on this gingerbread cheesecake, consider these alternatives:
- Spiked - Serve the cheesecake with lightly sweetened alcohol-spiked whipped cream. Beat the whipped cream to soft peaks, then add the sugar and sprinkle a Tablespoon of your preferred alcohol over the top. Use a spatula to fold in the sugar and liquor. Beat until medium firm peaks form. Try bourbon, coffee liqueur, orange liqueur, Irish cream, or dark rum.
- Gingerbread cookie topped - Make a half recipe of whipped cream. Pipe the whipped cream in small rosettes around the edge of the cheesecake. Place small gingerbread cookies into each rosette of whipped cream.
- Ginger cookie crumbles - Omit the whipped cream (or serve on the side). Top the cheesecake with caramel sauce. Shortly before serving, sprinkle the caramel with crumbled gingersnaps or crispy gingerbread cookies.
Equipment
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Springform pan - Use a nonstick 9 inch springform pan (23 centimeter) for best results. Cheesecakes are too fragile to invert or lift out, and need to be baked in a pan that can have the sides removed.
Food processor - A food processor is a wonderful tool for making a foolproof cheesecake. I've had a similar model for years and use it all the time for kitchen tasks.
Heavy duty aluminum foil - I like to use a food service roll of 18 inch (46 cm) heavy duty aluminum foil when I wrap the bottom of springform pans for water baths. The roll is more than wide enough to cover the base and sides with one piece. This helps avoid possible water entry via foil seams. If you only have a standard 12 inch (30 cm) foil roll, consider adding more than one layer to help ensure the foil layer is watertight.
Storage
Store: Store cheesecake in the refrigerator, gently covered in plastic wrap or foil, for 3-4 days. (The cheesecake itself will last up to a week; the whipped cream topping doesn't last as long.)
Freeze: Freeze leftover cheesecake in individual slices. Wrap well and place in an airtight container in the freezer for up to 3 months. Note: If you substitute Neufchatel cheese for full fat cream cheese, or Greek yogurt for the sour cream, these ingredients have a higher water content. Freezing the cheesecake may impact the texture.
Make ahead: You can freeze the full-fat version of this homemade cheesecake after it is baked and fully chilled in the refrigerator. Run a knife around the inside of the springform pan to loosen the cheesecake. Remove the side of the springform pan. Wrap the cheesecake and cheesecake pan base carefully with plastic wrap and freeze for up to a month. To defrost the cheesecake, place in the refrigerator for at least 24 hours, or set out on the counter for 2-4 hours.
The salted caramel sauce can also be made up to a week in advance.
FAQ
A hot water bath provides humidity and steam that helps ensure the delicate, egg-heavy batter of the cheesecake rises evenly and doesn't bake too quickly on the exterior. A water bath, or bain-marie, is a worthwhile step that I would not omit when baking this cheesecake.
In order to cook the cheesecake batter evenly, wrap the springform pan base and sides in aluminum foil. Ensure the foil extends up the sides as high as possible. Place the pan in the oven to bake within a larger pan filled partway with hot water.
For this cheesecake, I use unsulphered dark molasses, which is traditionally used for gingerbread and ginger cookies. If you can't find dark molasses, you can try substituting light molasses, but it is sweeter, less flavorful and slightly runnier in texture.
I do not recommend using blackstrap molasses. It's thicker, saltier, and significantly more bitter than dark molasses.
For more, read Stella Parks' detailed article - including visuals - on the differences between molasses types and why blackstrap molasses isn't a good substitute for dark molasses in most baking.
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📖 Recipe
Gingerbread Cheesecake
INGREDIENTS
CRUST
- 160 grams (1¼ cups) graham crackers, (about 10 full sheets)
- 38 grams (3 Tablespoons) brown sugar
- 1 teaspoon cinnamon, ground
- 1 teaspoon ginger, ground
- ¼ teaspoon nutmeg, ground
- ¼ teaspoon cloves, ground
- 70 grams (5 Tablespoons) unsalted butter, melted
GINGERBREAD FILLING
- 900 grams (32 ounces) cream cheese, full fat (room temperature)
- 200 grams (1 cup) brown sugar
- 50 grams (¼ cup) granulated sugar
- 85 grams (¼ cup) molasses, unsulphered, dark (NOT blackstrap)
- 2 teaspoon cinnamon, ground
- 2 teaspoon ginger, ground
- ½ teaspoon nutmeg, ground
- ½ teaspoon cloves, ground
- 120 grams (½ cup) sour cream, room temperature
- 4 large eggs, lightly beaten, room temperature
SALTED CARAMEL SAUCE
- 85 grams (6 Tablespoons) unsalted butter
- 150 grams (¾ cup) granulated sugar
- 2501 mL (1 cup) heavy whipping cream, (warmed)
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt , (I use Diamond Crystal)
WHIPPED CREAM
- 250 mL (1 cup) heavy whipping cream, (chilled)
- 1 teaspoon granulated sugar
- 1 teaspoon vanilla extract
INSTRUCTIONS
PREPARE PAN
- Line the base of a 9 inch (23cm) springform pan with a circle of parchment paper. Wrap the exterior (base and sides) of the pan with aluminum foil to prevent water entering the pan during baking.
CRUST
- Preheat oven to 350° Fahrenheit (177° Celsius, Gas mark 4).
- Add graham crackers, brown sugar and spices to bowl of a food processor. Pulse until uniformly ground into fine crumbs. Add melted butter and pulse to combine. Dump into springform pan and press firmly into base. Do not press up the sides. Place pan into freezer for 10 minutes to chill.160 grams (1¼ cups) graham crackers, 38 grams (3 Tablespoons) brown sugar, 1 teaspoon cinnamon, 1 teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves, 70 grams (5 Tablespoons) unsalted butter
- Bake crust for 12 minutes. Set aside to cool.
GINGERBREAD FILLING
- Place a 10 x 14 x 2 inch (25 x 36 x 5 cm) metal baking pan, roasting pan or broiling pan large enough to fit the springform pan on the center rack of the oven and fill with ¾ inch (2 cm) of water.
- Adjust oven temperature to 475° Fahrenheit (245° Celsius, Gas mark 9).
- To the bowl of a food processor, add the cream cheese, sugars, molasses and spices. Blend well, stopping the machine a few times to scrape down the sides and ensure the cream cheese is incorporating well.900 grams (32 ounces) cream cheese, 200 grams (1 cup) brown sugar, 50 grams (¼ cup) granulated sugar, 85 grams (¼ cup) molasses, 2 teaspoon cinnamon, 2 teaspoon ginger, ½ teaspoon nutmeg, ½ teaspoon cloves
- Add sour cream. Pulse until well combined, scraping down the bowl to ensure ingredients are well mixed together. Add eggs, mixing just until blended. Do not overmix.120 grams (½ cup) sour cream, 4 large eggs
- Pour cheesecake filling onto graham cracker base. Rap the cheesecake firmly on the counter several times to pop air bubbles that may have formed during mixing.
- Place cheesecake directly into hot water bath and bake for 12 minutes. Reduce temperature to 350° Fahrenheit (177° Celsius, Gas mark 4) and bake for an additional 40-45 minutes. Cheesecake should still be slightly wobbly in center third. Remove from oven remove foil from exterior of pan. Place on a rack to cool completely. When cool, cover springform pan with foil and refrigerate for at least 3 hours, but preferably overnight.
SALTED CARAMEL SAUCE
- In a large heavy saucepan, melt butter over medium heat. Add sugar and whisk until completely incorporated into butter.85 grams (6 Tablespoons) unsalted butter, 150 grams (¾ cup) granulated sugar
- Cook over medium heat, stirring frequently, until mixture thickens, bubbles, and the color reaches a deep copper brown, like a penny. Keep it on the heat until it just begins to smoke - then quickly remove from heat.
- Whisking constantly, very slowly pour the cream into the hot sugar mixture – be careful as it will sizzle and foam at the beginning. Continue to whisk until the cream is completely incorporated and the sauce is smooth. Be patient – this often takes a few minutes. If any of the sugar seizes, place over low heat and continue stirring until it melts again. When smooth, remove from heat.2501 mL (1 cup) heavy whipping cream
- Add the vanilla and sea salt to the caramel and stir well to incorporate. Set aside to cool slightly – it should be cool enough to touch comfortably but still warm enough to pour smoothly from a spoon.1 teaspoon vanilla extract, ½ teaspoon kosher salt
- This will make about double what you need to top the cheesecake, but an extra drizzle on individual slices is always welcome. The extra can be stored in a jar in the refrigerator for up to 3 months.
WHIPPED CREAM
- Immediately prior to serving, run a thin knife around the inside of the springform pan to loosen the cheesecake. Remove side of springform pan from cheesecake and place cheesecake onto a serving platter.
- Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Add sugar and vanilla. Whip the cream until medium-firm peaks appear and cream holds its shape. Scoop onto chilled cheesecake and swirl decoratively with the back of a spoon.250 mL (1 cup) heavy whipping cream, 1 teaspoon granulated sugar, 1 teaspoon vanilla extract
- Drizzle caramel sauce onto the whipped cream topped cheesecake and serve immediately.
EQUIPMENT
Notes
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TC says
Amazing cheesecake. Perfect for Christmas dessert!
Kathleen Culver says
Thank you so much!
I'm so glad you enjoyed it.
It's a unique cheesecake flavor that's perfect for the holidays.
Kathleen